- 30 g mushrooms
- 150 ml of hot water
- 500 g spaghetti
- 150 gr apaki
- 4 tbsp. olive oil
- 1 dried onion chopped
- 2 cloves garlic, finely chopped
- 100 ml of white wine
- freshly ground pepper
- 200 ml of water from the boiled pasta
- 100 gr grated graviera cheese
- bunch of parsley, finely chopped
Soak the mushrooms in warm water for 10 minutes. Then drain them, hold the water in which they were soaked and cut them into small pieces. We put our spaghetti to boil in salted water. Meanwhile, in a non-stick frying pan, sauté the onions with the garlic until soft. Add the apaki, sauté for another 2-3 minutes. Then add the mushrooms, pepper, salt and sauté for another 2 minutes. We quench our food with wine. Once the wine has evaporated, pour the broth we have kept from the mushrooms.
Once the spaghetti has boiled, pour 200 ml of their water into the pan and stir. Drain the spaghetti and when the sauce begins to thicken pour the pasta, add half the graviera cheese, parsley and mix gently.
Remove food from the fire, and serve it with the rest of the graviera cheese.